The easiest home-baking you can attempt: Granola
I’m not sure if it’s the glimpse of sunshine or a renewed enthusiasm for whole foods, but the SATS girls seem to have entered into an unspoken health food bake-off. My latest offering is a tasty cereal or afternoon snack. The nuts and seeds make it high in protein and perfect for topping yoghurt or even desserts.
I’m currently obsessed with all things coconut……oil, water, face creams… everything, so I love the coconut-heavy flavouring but like most of my thrown-together recipe ideas, the quantities and ingredients are not necessarily exact. Personally I don’t like sultanas or raisins but you can add any dried fruit. Feel free to mix it up, you can’t really go wrong.
A good tip to make it last longer, as the ingredients are expensive, is to bulk it up with brown puffed rice or go heavier with the cheaper seeds!
1 ½ cup puffed rice
¼ cup almonds
¼ cup pecans
½ desiccated coconut
2 tbsp chia seeds
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 tsp cinnamon
2 ½ tbsp coconut oil, melted
¼ honey, agave or rice malt syrup
- Combine the wet ingredients and pour over the mixed dry ingredients, stir until the dry mix is sticky.
- Spread evenly on a lined baking tray and cook on Gas mark 6 for approx. 10-15 minutes, redistributing the ingredients about halfway through to ensure the granola is toasted throughout. I’ve experienced burnt edge-of-tray granola so keep an eye on it. Toast longer if it hasn’t turned a golden colour.
- Wait to dry and then keep in an airtight container.